Indonesian Style Peanut Double Chicken Salad
with Lime, Sweet Chilli, Potatoes and Cucumber
- Peanut
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
On the table in less than 25 minutes, this Indonesian Style Peanut Chicken Salad is quick but still full of flavour. A blend of coriander, cumin and fennel seeds gives a heady fragrance to our Indonesian style spice mix, with warming heat from turmeric, cloves, cinnamon and black pepper.
Ingredients
350 grams
Salad Potatoes
480 grams
Diced British Chicken Breast
1 unit(s)
Garlic Clove
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 unit(s)
Baby Cucumber
1 unit(s)
Lime
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
32 grams
Sweet Chilli Sauce
1 sachet(s)
Indonesian Style Spice Mix
50 grams
Baby Leaf Mix
Not included in your delivery
2 tbsp
Boiled Water for the Dressing
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water with ½ tsp salt to the boil on high heat.
b) Quarter the salad potatoes (no need to peel).
c) When your pan of water is boiling, add the potatoes and simmer until you can easily slip a knife through, 15-20 mins.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) While everything cooks, peel and grate the garlic (or use a garlic press). Boil a half-full kettle for the dressing.
b) Crush the peanuts in the unopened sachet using a rolling pin.
c) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
d) Zest and halve the lime.
a) Meanwhile, add the peanut butter and boiled water for the dressing (see pantry for amount) to a large bowl and mix until it makes a smooth paste.
b) Stir in the soy, sweet chilli sauce and squeeze all the lime juice to the bowl of dressing.
c) Combine well to make a smooth dressing. Season with salt and pepper.
d) Mix the lime zest with the mayonnaise (see pantry for amount).
a) Once the chicken is cooked, add the Indonesian style spice mix and garlic to the pan. Stir-fry for 1 min.
b) Once the potatoes are ready, drain in a colander, then add to the chicken.
c) Stir in the honey (see pantry for amount). Toss the chicken and potatoes until evenly coated and remove from the heat. Season with salt and pepper.
a) When everything's ready, add the baby leaf mix, cucumber, cooked chicken and potatoes to the peanut dressing bowl.
b) Toss together and share between your serving bowls.
c) Taste and season with salt and pepper if needed. Drizzle over the zesty mayo to finish.
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